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Milwaukee Rye


  • 1 t yeast
  • 150 g rye
  • 350 g white
  • 340 ml water
  • 1 1/4 t salt
  • 1 1/2 t sugar
  • 25 g butter
  • 2 T caraway seeds


I make this in a bread maker, so I add the ingrediants in the listed order, then set on the whole wheat bake setting for the medium sized loaf (which is actually considered large).

If you aren\'t using a breadmaker, I assume you would:

  1. mix the yeast, sugar and warm water together
  2. mix the dry ingredients together
  3. slowly add the wet to the dry
  4. when it forms a ball, kneed for 8 minutes
  5. put in oiled bowl with towel on top to proof for approx 1 hour or double in size
  6. kneed again for 5 min
  7. shape into loaf on a tray, or in a greased loaf pan
  8. cover and let rise for approximately one hour
  9. bake in 180C oven for 45 min or so... check by thumping and getting hollow sound.


    It took me a couple of tries to get close to this and a chat with a Polish baker I bumped into. It is very common in Milwaukee, Wisconsin where I think it traditionally had some boiled potato in it as well. I think it is the best bread for liver pate (liverwurst) or ham or salmon & cream cheese.